We have just a few broad beans left from our pick this week, and to shake things up a bit, I make a Tuscan Broad Bean Puree, full of butter and cream or milk. Quite decadent, but then there was only enough for both of us to snack on at afternoon tea time. Delicious! And quite different to the other purees of Broad Beans that we have made.
This is an excellent way of serving broad beans when the beans are no longer young and tender. The beans are double peeled and simmered till tender, then pureed with butter and milk or cream.
Puree di Fava | Tuscan Broad Bean Puree
500g shelled and peeled broad beans
small amount of full cream milk or pouring cream
sea salt and black pepper
Cook the beans gently until tender then pulse in a food processor or pass through a mouli.
Melt a little of the butter and add to the bean puree, then little by little add the milk or cream, mixing all together into a smooth stiff cream. Don’t add too much – you will only need a little.
Season with sea salt and black pepper and add the rest of the butter, stirring until it melts into the puree.
Serve hot as an accompaniment to a meal, or at room temperature as a spread or dip. It goes well with delicate dishes.